Amla pickle/ India gooseberry pickles
Ingredients
- 8-10 pieces amla / indian gooseberries washed and dried
- 2-3 tbsp mustard oil
- 1/8 tsp hing powder/ asafoetida powder
- 1/2 tsp methre (fenugreek seeds)
- 1 tsp salt
- 1/2 tsp chilli powder
- 1/2 tsp turmeric powder
Instructions
- Heat mustard oil to its smocking point.
- Turn the heat to medium and add hing (asafoetida powder). Add fenugreek seeds. Stir and cook for 2-3 minutes till the fenugreek seeds turn little brown.
- Add washed and dried gooseberries.Mix well. Add salt (as per your taste). chilli powder and turmeric powder. Mix, and cover the pan. Let it heat on slow heat for 10-15 minutes, till the gooseberries start to getting tender, and start splitting.
- Let it cool and store in a sterilised glass jar and pair it with your meals everyday.
Notes
Using mustard oil-
Mustard oil is most often heated in the pan, with no other ingredients, until it reaches a temperature where the first wisps of smoke appear (about 480°F/250°C). Immediately take it off the heat and allow to cool to a more reasonable frying temperature (around 360°F/180°C) before adding other ingredients. This procedure removes the acrid taste of the raw oil and renders it quite pleasant.